Traditional Indonesian Kue Pancong: Coconut Pancakes Recipe

Ingredients

  • 2 cups of rice flour
  • 1 cup of grated coconut
  • 1 teaspoon of salt
  • 1.5 cups of water
  • 1 teaspoon of vanilla extract
  • 1 cup of sugar
  • 1/4 cup of condensed milk

Steps and instructions

  1. In a large bowl, combine the rice flour, salt, and water. Stir until the mixture becomes a smooth batter.
  2. Add the grated coconut and vanilla extract to the batter. Mix well.
  3. Preheat a pancong pan over medium heat.
  4. Pour the batter into the molds of the pan, filling each one about halfway.
  5. Cover the pan and cook for about 5 minutes, or until the bottom of the cakes are golden brown and crispy.
  6. While the cakes are cooking, prepare the sauce by combining the sugar and condensed milk in a small saucepan. Heat over low heat, stirring continuously, until the sugar is completely dissolved.
  7. Remove the cakes from the pan and drizzle with the sweet sauce before serving.

Tools for making

Recipe variations

  • Use coconut milk instead of water for a richer flavor.
  • Add pandan extract to the batter for a fragrant twist.
  • Replace rice flour with tapioca flour for a chewier texture.
  • Add diced bananas or shredded jackfruit into the batter for added sweetness and fruity flavor.
  • Try using brown sugar or palm sugar instead of white sugar for a more caramelized taste.
  • Make it gluten-free by using gluten-free rice flour or a gluten-free flour blend.
  • For a savory variation, add chopped scallions or minced garlic to the batter.
  • Experiment with different toppings such as grated cheese, chocolate shavings, or sliced strawberries.
  • Make it vegan by using plant-based milk alternatives, such as coconut milk or almond milk, and omitting the condensed milk.

Recipe overview

Kue Pancong is a delightful Indonesian dessert that's perfect for those with a sweet tooth. This delicacy, also known as coconut cake, is a popular street food in Indonesia and can now be made in the comfort of your own home with a few simple ingredients. The main components are rice flour and grated coconut, which form a smooth and creamy batter. The cakes are then cooked in a special pancong pan until they're golden brown and crispy on the bottom. To finish off, a sweet sauce made from sugar and condensed milk is drizzled over the top. With this recipe, you'll be able to experience the authentic taste of Indonesian street food in your own kitchen. Enjoy the process of making Kue Pancong and the delightful taste that will surely satisfy your sweet cravings.

Common questions

  1. Can I use regular flour instead of rice flour? No, rice flour is essential for the authentic texture and taste of Kue Pancong. Regular flour cannot be substituted in this recipe.
  2. What if I don't have a pancong pan? If you don't have a pancong pan, you can use a regular frying pan or skillet. However, the shape and texture of the cakes may be slightly different.
  3. Can I skip the grated coconut? No, the grated coconut is a key ingredient that adds flavor and texture to the Kue Pancong. It is recommended not to skip it.
  4. How do I know when the cakes are cooked? The bottom of the cakes should be golden brown and crispy. This usually takes about 5 minutes of cooking time.
  5. Can I store the cooked Kue Pancong? Yes, you can store the cooked Kue Pancong in an airtight container at room temperature for 1-2 days. However, they are best enjoyed when fresh.
  6. Can I make the sweet sauce ahead of time? Yes, you can make the sweet sauce ahead of time and store it in the refrigerator. Just reheat it gently before drizzling it over the cakes.

Serving dishes and utensils

Origin stories

Kue Pancong hails from the Betawi people of Jakarta, the capital city of Indonesia. Known for its distinctive shape, the cake's name itself reflects its form; 'pancong' is derived from the Betawi dialect meaning 'half-round'. Traditionally, Kue Pancong is paired with a morning cup of coffee or tea, making it a beloved breakfast staple for many Betawi households. It's also interesting to note that the signature shape of these cakes is obtained by using special half-round molds, which are often made by local artisans. This connection to local craftsmanship adds to the cultural significance of the delightful Kue Pancong.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.